Freezer Bag Cookery: Sarah Svien
|Freezer bag cookery by Sarah Svien|
- dried fish (shrimp/white fish/prawns)
- dried rice/noodles
- udon meals
- dried mushrooms/vegetables/onion/shallots
- pasta , cous cous, instant mashed potato
- freeze dried meat (pork/beef)
- soups, miso, pickles etc
A recipe from the book to try
Herbed Tomato Rice
|1||T||diced dried onion|
|1 1⁄2||t||lower sodium beef or chicken bouillon|
Pack the rice through oregano into a quart freezer bag. Tuck the oil and cheese in with the bag.
Freezer Bag Cookery (FBC) method:
Add 1 1/2 cups near boiling water and the oil to the dry ingredients in a quart freezer bag. Seal tightly and tuck in a freezer bag cozy to insulate for 15 minutes.
One pot method:
Bring 1 1/2 cups water and the oil to a boil, add in the dry ingredients. Take off the heat and cover tightly. Let sit for 15 minutes (in cooler temperatures or at altitude use a pot cozy to retain heat).
Dice up the cheese and fold in.